In this week’s box:
10 pounds asparagus
2 quarts strawberries
1 bunch dill
1 bunch cilantro
2 heads purple kohlrabi with green tops
2 heads red leaf lettuce
2 bunches spring onions
4 pounds pick-your-own strawberries from Braehead Farm, to be picked at any time during strawberry season, which will last another 2 to 3 weeks
*Braehead Farm is located in the city of Fredericksburg. In addition to its pick-your-own berries, it offers a play area for kids, party rental space and other activities. When you visit the farm, check in at the market and identify yourself as a Snead’s CSA member. You will be given a special bucket sized to hold 4 pounds of strawberries. Buckets will be weighed, and you will be responsible for paying for any overages.
Pickling is a popular treatment for kohlrabi. To take advantage of the fresh dill in this week’s box, try this recipe.
Don’t throw away the greens atop your kohlrabi. It’s like getting two vegetables in one. I have used kohlrabi greens interchangeably with other hearty cooking greens. This week, I recommend subbing them into a soup I made during the first week of the CSA using asparagus and Swiss chard.
Asparagus, kohlrabi and quinoa soup
1 tablespoon butter
3 green onions, chopped
2 cloves garlic, minced
greens from two kohlrabi bulbs, coarsely chopped
1 pound asparagus, cut into 1-inch pieces
1/4 cup dry quinoa
4 cups water or stock
1/2 teaspon salt
pinch cayenne pepper
1/4 cup white wine
Heat butter over medium-high heat, and cook garlic and onion until tender. Add spices and quinoa and stir. Add broth. After 15 minutes, add kohlrabi greens. After 3 more minutes, add asparagus and wine. Cook 3 minutes, then puree. Do this in batches in a regular blender or in the pot with an immersion blender. Leftovers can be frozen, or just make a batch to freeze for an easy meal later!